Pistachio pesto is a Sicilian condiment that moved north. It started as a spread, then found its way into pasta: first plain, then with shrimp, which is how a lot of Sicilian coastal cooking works. Something creamy, something from the sea, finish it with lemon.
The shrimp cook in under five minutes. The pesto goes in off the heat. The pasta water emulsifies everything into a sauce. Total time is around thirty minutes, and the result looks like more effort than it was.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a rolling boil. Season generously with salt.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic cloves whole and cook until fragrant, about 2 minutes. Remove and discard the garlic.
Add the shrimp in a single layer. Season with salt and pepper. Cook 1 to 2 minutes per side until pink at the edges. Pour in the white wine and let it reduce by half, about 2 minutes. Remove the pan from the heat.
Cook the trofie for 18 minutes. Reserve 1/2 cup of pasta water, then drain.
Return the shrimp pan to low heat. Add the pistachio pesto and 4 tbsp of pasta water. Stir gently to combine into a sauce.
Add the trofie directly to the pan and toss over low heat for 1 minute. Add more pasta water if the sauce is too tight.
Divide between plates. Finish with lemon zest and the Gusta chopped pistachios.
You made Trofie al Pistacchio con Gamberetti. Time to eat.
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The shrimp cook quickly and continue from residual heat, so pull them off while just barely pink at the center. They finish in the sauce. Overcooked shrimp turn rubbery and there is no recovering them.
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Six Italian regions. Nothing reformulated. Imported direct.
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